PEANUT BUTTER CREAM PIE

9" chocolate graham cracker crust, baked

1 pkg. cream cheese, softened

3/4 cup confectioners' sugar

1 cup creamy peanut butter

1 cup heavy cream, whipped, or 8 oz. Cool Whip

1 tea. vanilla

1/4 cup chopped peanuts or grated chocolate

Beat cream cheese until fluffy. Add sugar and peanut butter; mix well. Fold in whipped cream; spoon into the crust. Sprinkle with peanuts or grated chocolate. Chill overnight.

PEANUT BUTTER AND JAM PIE

9" graham cracker crumb crust

3 1/2 cups Cool Whip, thawed

1/3 cup strawberry jam

1 cup milk

1/2 cup chunky peanut butter

1 pkg. (4 serving size) Vanilla Instant Pudding

Spread 1 cup whipped topping in bottom of pie crust; freeze about 10 min. Carefully spoon jam over whipped topping. Gradually blend milk into peanut butter; add pie filling mix and beat until smooth, about 1 min. Fold in remaining whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Garnish, if desired.